Brown Butter Brookies

50 mins
Serves 1
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Directions

  1. 1Crack 3 eggs into a bowl.
  2. 2Crack 3 eggs into a bowl.
  3. 3Crack 3 eggs into a bowl.
  4. 4Add 1/2 cup of light brown sugar to the eggs.
  5. 5Add 1/2 cup of light brown sugar to the eggs.
  6. 6Add 1/2 cup of light brown sugar to the eggs.
  7. 7Whisk the eggs and brown sugar until smooth and fluffy, about 2-3 minutes.
  8. 8Whisk the eggs and brown sugar until smooth and fluffy, about 2-3 minutes.
  9. 9Whisk the eggs and brown sugar until smooth and fluffy, about 2-3 minutes.
  10. 10Add the cooled browned butter mixture to the egg mixture.
  11. 11Add the cooled browned butter mixture to the egg mixture.
  12. 12Add the cooled browned butter mixture to the egg mixture.
  13. 13Mix until smooth.
  14. 14Mix until smooth.
  15. 15Mix until smooth.
  16. 16Add 1/2 cup of all-purpose flour to the mixture.
  17. 17Add 1/2 cup of all-purpose flour to the mixture.
  18. 18Add 1/2 cup of all-purpose flour to the mixture.
  19. 19Add 3/4 cup of semi-sweet chocolate chips.
  20. 20Add 3/4 cup of semi-sweet chocolate chips.
  21. 21Add 3/4 cup of semi-sweet chocolate chips.
  22. 22Mix until well combined.
  23. 23Mix until well combined.
  24. 24Mix until well combined.
  25. 25Add 1/2 cup of unsalted butter to a bowl.
  26. 26Add 1/2 cup of unsalted butter to a bowl.
  27. 27Add 1/2 cup of unsalted butter to a bowl.
  28. 28Add 1/2 cup of light brown sugar and 1/3 cup of granulated sugar to the butter.
  29. 29Add 1/2 cup of light brown sugar and 1/3 cup of granulated sugar to the butter.
  30. 30Add 1/2 cup of light brown sugar and 1/3 cup of granulated sugar to the butter.
  31. 31Mix until combined.
  32. 32Mix until combined.
  33. 33Mix until combined.
  34. 34Crack 1 egg into the mixture.
  35. 35Crack 1 egg into the mixture.
  36. 36Crack 1 egg into the mixture.
  37. 37Add 1 1/4 cups of all-purpose flour to the mixture.
  38. 38Add 1 1/4 cups of all-purpose flour to the mixture.
  39. 39Add 1 1/4 cups of all-purpose flour to the mixture.
  40. 40Mix until just combined.
  41. 41Mix until just combined.
  42. 42Mix until just combined.
  43. 43Line an 8x8 inch pan with parchment paper.
  44. 44Line an 8x8 inch pan with parchment paper.
  45. 45Line an 8x8 inch pan with parchment paper.
  46. 46Pour the brownie batter into the prepared pan.
  47. 47Pour the brownie batter into the prepared pan.
  48. 48Pour the brownie batter into the prepared pan.
  49. 49Place dollops of the cookie dough over the brownie batter.
  50. 50Place dollops of the cookie dough over the brownie batter.
  51. 51Place dollops of the cookie dough over the brownie batter.
  52. 52Add more brownie batter on top of the cookie dough dollops.
  53. 53Add more brownie batter on top of the cookie dough dollops.
  54. 54Add more brownie batter on top of the cookie dough dollops.
  55. 55Add more cookie dough dollops on top of the second layer of brownie batter.
  56. 56Add more cookie dough dollops on top of the second layer of brownie batter.
  57. 57Add more cookie dough dollops on top of the second layer of brownie batter.
  58. 58Add chocolate chips on top for garnish.
  59. 59Add chocolate chips on top for garnish.
  60. 60Add chocolate chips on top for garnish.
  61. 61Bake in a preheated oven at 350°F (175°C) for 50-55 minutes, or until the edges are golden and the center is a little fudgy.
  62. 62Bake in a preheated oven at 350°F (175°C) for 50-55 minutes, or until the edges are golden and the center is a little fudgy.
  63. 63Bake in a preheated oven at 350°F (175°C) for 50-55 minutes, or until the edges are golden and the center is a little fudgy.
  64. 64Let cool completely before cutting into brookies.
  65. 65Let cool completely before cutting into brookies.
  66. 66Let cool completely before cutting into brookies.

Ingredients

  • 1 cup unsalted butter
  • 1 cup unsalted butter
  • 1 cup unsalted butter
  • 0.5 cup Dutch-processed cocoa powder
  • 0.5 cup Dutch-processed cocoa powder
  • 0.5 cup Dutch-processed cocoa powder
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 0.5 cup light brown sugar
  • 0.5 cup light brown sugar
  • 0.5 cup light brown sugar
  • 1.75 cup powdered sugar
  • 1.75 cup powdered sugar
  • 1.75 cup powdered sugar
  • 0.75 cup semi-sweet chocolate chips
  • 0.75 cup semi-sweet chocolate chips
  • 0.75 cup semi-sweet chocolate chips
  • 0.33 cup semi-sweet chocolate, chopped
  • 0.33 cup semi-sweet chocolate, chopped
  • 0.33 cup semi-sweet chocolate, chopped
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 0.5 cup all-purpose flour
  • 0.5 cup all-purpose flour
  • 0.5 cup all-purpose flour
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 0.5 cup unsalted butter, melted and cooled
  • 0.5 cup unsalted butter, melted and cooled
  • 0.5 cup unsalted butter, melted and cooled
  • 0.5 cup light brown sugar
  • 0.5 cup light brown sugar
  • 0.5 cup light brown sugar
  • 0.33 cup granulated sugar
  • 0.33 cup granulated sugar
  • 0.33 cup granulated sugar
  • 1 large egg, room temp
  • 1 large egg, room temp
  • 1 large egg, room temp
  • 1 tbsp vanilla extract
  • 1 tbsp vanilla extract
  • 1 tbsp vanilla extract
  • 1.25 cups all-purpose flour, spooned and leveled
  • 1.25 cups all-purpose flour, spooned and leveled
  • 1.25 cups all-purpose flour, spooned and leveled
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp flaky sea salt
  • 0.5 tsp flaky sea salt
  • 0.5 tsp flaky sea salt
  • 1.5 cups semi-sweet chocolate chips
  • 1.5 cups semi-sweet chocolate chips
  • 1.5 cups semi-sweet chocolate chips

Equipment

bowlwhiskspatulabaking panparchment paper

Tips

  • Dissolving sugar in eggs ensures a crackly top.
  • You can adjust the layering to your preference, or by creating a marbled effect by swirling the two batters together.